Submitted by Theona Kotz, Altoona
1 1/2 cups diced chicken
1/2 cup each -- onion, carrots, celery (cut up)
1 cup chicken broth
1 can cream of mushroom soup
1 can skewed tomatoes
1 8-ounce can lima beans
1 8-ounce can whole kernal corn
1 8-ounce can creamed corn
Cook chicken with onion, celery and carrots. Add broth and vegetables to soup. Heat well.
